SPI spiral kneaders provide gentle kneading, without overheating, while respecting the steps necessary for perfect oxygenation. The regular movement of the spiral allows the production of a structured, smooth, coherent and homogeneous dough, thanks to a succession of pressures, stretching and shearing.
– A tank designed to increase efficiency: The corked stainless steel tank of the SPI spiral kneaders has been specially designed to ensure efficient and rapid milling as well as optimal oxygenation of the dough by stretching, cutting and kneading it. alternately blowing.
– Simple control: Easy to read and ergonomic, Bertrand-Puma control panels are available in automatic (EL models) or manual (EM models) versions across the entire SPI range. They allow efficient kneading management, with ease.
– Anti-projection hood: allows a significant reduction in flour dust emissions. Entirely transparent, it also facilitates cleaning and offers a view of the dough at all times, whatever the stage of kneading or proofing.
– Robustness: Power transmission by belts requires no maintenance.
– Ergonomics: Adjustable feet stabilize the mixer.
– Safety: When the lid is lifted, the kneader stops automatically.
The spiral kneaders in the SPI range offer incomparable kneading quality, combining versatility and unfailing robustness , for perfect respect for the dough and your work.
SPIs are available in 5 models , with automatic or electromechanical control , with a kneading capacity ranging from 3 to 200 kg depending on the model.
